Tuesday, November 23, 2010

Marx Foods "A Chile & A Spoon" Blogger Recipe Challenge

  Spicy Vegetable Pozole

Serves: 4-6
Prep: 10 minutes
Cook: 40 minutes

1 Marx Foods De Arbol Chile
water, for soaking
2 T. vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
4 carrots, peeled and sliced
2 stalks celery with leaves, sliced
3 c. chicken stock
1/2 c. water
1 t. cumin
1/2 t. chili powder
1 t. paprika
1 (29 oz.) can hominy
1 small head cabbage, cut in 1/4
1 c. cherry tomatoes, halved
1/4 c. cilantro, minced
1 lime, cut in 6 wedges

    To reconstitute de arbol chile bring enough water to a boil to cover and soak chile in a small bowl; let sit for 15 minutes.  Drain, cut in half and remove seeds.  Finely chop chile and set aside.
    Heat oil over medium in a large pot and add onion.  Season with salt and let cook 3 to 5 minutes until slightly yellow.  Stir in garlic and cook another minute before adding carrots and celery.  Season again with salt and cook until slightly tender stirring often, about 8 to 10 minutes. 
    Add broth, water, cumin, chili powder, paprika, de arbol chile, hominy and cabbage.  Bring to boil,  reduce heat to low, cover and let simmer for flavors to meld about 25 minutes.  Stir in tomatoes the last 10 minutes of cooking.  
    Serve each portion garnished with cilantro and lime wedge. 

For more information about Marx Foods products, including dried chiles, visit marxfoods.com!


  1. What a pretty soup! I love the lime and cilantro, but would never have thought of using hominy. They looked like chickpeas until I read the ingredients!

  2. Thank Libby, Posole is a traditional Mexican soup most always with hominy...was my first time making it!

  3. I love posole, I just made some last night haahaa! I used leftover turkey and made a verde sauce. I was wondering how to make a vegetarian version. Looks wonderful!
    I'd love to see you on my blog and look forward to reading through more of your recipes.

  4. Great recipe, going to cook up a batch this weekend. Good luck!

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